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Equipment that I used:
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recipe block here
Caesar Salad Dressing
Ingredients
- 1 large egg
- 1 whole lemon
- 4 oil-packed anchovy fillets
- 1 teaspoon Worcestershire sauce (5 ml)
- 2 medium cloves garlic
- 1/2 ounce Parmesan cheese ((15 g, about 1/4 cup when finely grated))
- 1/3 cup canola oil (80 ml)
- 1/4 cup extra-virgin olive oil (60 ml)
- Kosher salt and freshly ground black pepper
Instructions
Mise en Place
- Separate the yolk from 1 large egg and place the yolk in the bottom of a cup or jar that just fits the head of an immersion blender.
- Juice 1 whole lemon and add 1 tablespoon (15 ml) of juice to the egg yolk.
- Add 4 oil-packed anchovy fillets to the egg yolk.
- Add 1 teaspoon (5 ml) of Worcestershire sauce to the egg yolk.
- Peel and mince 2 medium cloves of garlic and add to the egg yolk.
- Finely grate 1/2 ounce of Parmesan cheese (15 g, about 1/4 cup after grating) and add to the egg yolk.
- Set aside 1/3 cup (80 ml) of canola oil.
- Set aside 1/4 cup (60 ml) of extra-virgin olive oil.
Preparation
- Blend the egg yolk with an immersion blender.
- With the blender running, slowly drizzle in canola oil until a smooth emulsion forms.
- Transfer mixture to a medium bowl.
- Whisking constantly, slowly drizzle 1/4 cup extra-virgin olive oil.
- Season to taste generously with salt and pepper.